In this episode of Repertoire, I travel to Los Angeles, California to sit down with Mei Lin—James Beard Award–winning chef, Top Chef champion, and the creative mind behind Daybird, the first fast-casual Szechuan hot chicken spot in the U.S.

Born in China and raised in Detroit, Mei’s path through food is a story of balance—between precision and intuition, heat and harmony, tradition and reinvention. Her journey spans from fine dining kitchens like Wolfgang Puck’s Spago and Michael Voltaggio’s Ink to winning Top Chef: Boston and earning national acclaim for redefining fried chicken through an unapologetically personal lens.

We dive into:

• How her Chinese heritage and Midwest upbringing shaped her palate and perspective.
• The origins of Daybird and how she brought a Szechuan spin to the American fried chicken sandwich.
• Her approach to creative evolution, from running food pop-ups to managing a viral restaurant phenomenon.
• Why she values minimalism, restraint, and control as guiding principles in both cooking and leadership.
• What winning Top Chef taught her about visibility, confidence, and the reality behind TV fame.
• How she channels identity and authenticity through flavor—using spice, texture, and timing as her language.

Mei and I talk about the duality of being a chef in today’s world—where tradition and innovation are constantly in dialogue, and where clarity of vision is what keeps your craft alive.

Watch the full episode on YouTube or listen wherever you get your podcasts.

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